Calf's Liver With Irish Whisky And Tarragon

Name: Calf's Liver With Irish Whisky And Tarragon
Total time: 10 min
Yield: 4 servings
Cuisine: irish
Ingredients: 4 slices calf's liver (about 1 1/2 pounds); Flour for dredging; 2 tablespoons butter; 1 clove garlic, minced; 4 tablespoons Irish whisky; 3/4 to 1 cup chicken or veal stock, preferably homemade; 2 tablespoons chopped fresh tarragon; 1/4 to 1/2 cup heavy cream; Coarse salt and freshly-ground pepper to taste

By Moira Hodgson

Total Time: 10 minutes
Rating: 5(12)
Comments: Read comments

Featured in: IRISH CHEF, CALIFORNIA-STYLE

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Ingredients

Yield:4 servings

4slices calf's liver (about 1½ pounds)
Flour for dredging
2tablespoons butter
1clove garlic, minced
4tablespoons Irish whisky
¾ to 1cup chicken or veal stock, preferably homemade
2tablespoons chopped fresh tarragon
¼ to ½cup heavy cream
Coarse salt and freshly-ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
Step 2
Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
Step 3
Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
Step 4
Add the tarragon and heavy cream and season to taste with salt and pepper.
Step 5
Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)